Italian Wedding Soup Recipe

When I’m in the mood for something cozy yet vibrant, I dive into making this hearty Italian Wedding Soup, where tiny meatballs meet tender veggies, creating a symphony of flavors that warms both the heart and soul.

The wedding soup I make is Italian, as far as I know. I can’t say for sure, because I don’t know the history of the recipe.

But I’m fairly confident it didn’t start in Mexico, where my father was born, or in Texas, where I was born and raised. The birth of this soup, as far as I know, was in the kitchen of my childhood home.

My father is a kind of wizard in the kitchen; no dish, no matter how complicated or simple, is beyond his ability to whip up (often without a recipe, or with a recipe he changes on the fly, sometimes with dramatic results). He makes a version of this soup that I love, and my version is an homage to both him and it.

Italian Wedding Soup Recipe Ingredients

• Olive Oil: Heart-healthy fat, adds rich flavor and smoothness.
• Onion: Adds depth and sweetness, rich in antioxidants.
• Garlic: Boosts immune system, adds bold flavor.
• Carrots: High in fiber and beta-carotene, adds natural sweetness.
• Celery: Adds crunch and subtle saltiness, low in calories.
• Chicken Broth: Flavorful base, provides protein and warmth.
• Ground Chicken: Lean protein source, mild taste.
• Parmesan Cheese: Adds umami flavor, rich in calcium.
• Spinach: High in iron and vitamins, adds vibrant color.

Italian Wedding Soup Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 8 cups chicken broth
• 1 pound ground chicken or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried Italian seasoning
• 1/4 cup chopped fresh parsley, divided
• Salt and pepper, to taste
• 1 cup acini di pepe or other small pasta
• 5 ounces fresh baby spinach
• Grated Parmesan cheese, for garnish (optional)

How to Make this Italian Wedding Soup Recipe

1. In a large pot, warm the olive oil over medium heat. Toss in the diced onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are soft and yielding, about 5-7 minutes.

2. Prepare the meatballs while the vegetables are cooking. In a bowl, combine the ground chicken or turkey, breadcrumbs, grated Parmesan cheese, egg, dried Italian seasoning, half of the chopped parsley, salt, and pepper. Mix until well combined.

3. Form the meat mixture into small, bite-sized meatballs, roughly 1 inch in diameter, and make sure that they are not more than 1 inch in height and that they are mostly round in shape. (If they’re too flat, they might turn into something resembling a 1-inch burger, which is not what we’re going for here.)

4. Combine the sautéed vegetables with the chicken broth in the pot. Increase the heat to medium-high and bring the mixture to a boil.

5. Once the water is boiling, gently put the meatballs into the pot. Turn the heat down until the water just simmers (you really don’t want to toughen the meatballs by having them boiled hard). Let ’em simmer for about 10 minutes, until they’re cooked through.

6. Incorporate the acini di pepe or another small pasta and cook for about 6-8 minutes, or until the pasta reaches the al dente stage.

7. Incorporate the fresh baby spinach into the soup and give it another 2-3 minutes on the heat, until you can see it has wholly yielded and turned into something resembling a cooked green.

8. Add more salt and pepper to the soup, if needed, to make it taste better.

9. Take the soup off the heat and mix in the rest of the chopped parsley.

10. Serve the soup piping hot, topped with more grated Parmesan cheese if you like. Then dig into the delightful dish that is Italian Wedding Soup.

Italian Wedding Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife (for dicing and slicing)
4. Cutting board
5. Mixing bowl
6. Measuring spoons
7. Measuring cups
8. Ladle
9. Spoon or fork (for mixing meatball ingredients)
10. Plate or tray (for placing formed meatballs)

FAQ

• What is Italian Wedding Soup?Italian wedding soup is a straightforward, traditional soup composed of meatballs, vegetables, greens, and small pasta in a clear chicken broth. It is surprisingly substantial; there is enough going on in this soup that you might even call it a “stew.” Yet it is also light; you get the sense that you are eating something healthy.
• Can I use another type of meat for the meatballs?Absolutely. If you prefer, you can swap the ground chicken or turkey for ground beef or pork.
• Is there a substitute for acini di pepe pasta?You can use any small pasta, such as ditalini or orzo, if acini di pepe is unavailable.
• Can I make this soup vegetarian?Indeed, avoid the meatballs and opt for vegetable broth in place of chicken broth. Incorporate additional vegetables or beans to bolster the protein content.
• How can I store leftovers?Preserving remaining foodstuffs after a meal is a simple task. Just do this: Place any remaining food in an airtight container and store it in the refrigerator. Up to three days later, you can consume that food—provided it’s something you want to eat. If the food in question is the broth-based pasta from this recipe, know that leftover pasta can become a thirsty noodle. When you reheat it, you may need to add extra broth (or water) to it.
• Can I freeze Italian Wedding Soup?Yes, it is preferable to freeze the soup without the pasta in it. When reheating, add the cooked pasta. Store in airtight containers for up to three months.
• How do I ensure my meatballs are tender?Combine the ingredients gently, taking care not to overwork the mixture. This is so crucial to maintain a tender meatball that I won’t even consider cutting corners here and giving you a method that saves time. Tender meatballs are worth it.

Italian Wedding Soup Recipe Substitutions and Variations

Substitute ground chicken or turkey with ground pork or beef for a richer flavor.
Almond flour can be used as a substitute for breadcrumbs in a gluten-free recipe.
Pecorino Romano can be used instead of Grated Parmesan cheese for a sharper taste.
If preferred, orzo or ditalini pasta can substitute for acini di pepe.
Kale or Swiss chard can serve as an alternative to baby spinach for a more robust green.

Pro Tips

1. Chill the Meatballs Before Cooking After forming the meatballs, place them in the refrigerator for about 15-20 minutes. This helps them hold their shape better when added to the hot broth.

2. Brown the Meatballs First For extra flavor, consider browning the meatballs in a separate pan with a little olive oil before adding them to the soup. This creates a richer taste and a nice texture.

3. Deglaze the Pot After sautéing the vegetables, deglaze the pot with a splash of white wine or a bit of the chicken broth before adding all the liquid. This picks up any caramelized bits and adds more depth to the soup’s flavor.

4. Use High-Quality Broth Since the broth is a major component of the soup, using a high-quality chicken broth or stock will greatly enhance the overall flavor of the dish.

5. Customize the Herbs Fresh herbs can make a big difference. Consider adding fresh basil or thyme with the parsley for extra aroma and flavor in the soup.